Alex

"Spectacular" doesn't begin to describe it. As a fan of art deco, I especially love the pieces in the third and fourth pictures. You got to take your work back home, yes?

I placed an order right after the sale opened: chocolate-covered figs, Neuske's applewood-smoked bacon, and several cheeses. I also often order during their olive oil and balsamic vinegar sales. I'll even occasionally buy something that's not on sale. Ms Alex is in Ann Arbor every month or two, and I'll sometimes come along, so we usually save a bit of money by picking up our order in person at the warehouse. And Earthy (formerly Earthy Delights) is on the way to or from, so we also can pick up an order from there, should the spirit move us to order fresh chanterelles or morels, frozen peeled chestnuts, or some other interesting food item.

Unfortunately, the sale is for rooms only through June, but just in case anyone plans to be in StL before our gathering, Travelzoo has an offer for stays at Angard Arts Hotel. Chris Hennes stayed there during last year's gathering.

That's great! Luis earned his Associate's degree from the excellent culinary program at my local community college. Ask him about his experience with Gilles Renusson. Southwest Michigan is wine country. Will you have time to do some sampling? If so, I'd recommend Dablon, Round Barn (also a distillery), and Virtue Cider. You or Luis might have something else planned, but for restaurants, Ms Alex is a fan of Tosi's, a very popular Italian place in Stevensville. I think they have walleye and short ribs as their specials tonight. Luis probably knows about Granor Farm. Its chef, Abra Berens, is a 2020 James Beard Award semifinalist. Unfortunately, they're not open until May.

R.I.P. Joe

Vicia is home to 2020 James Beard Award semifinalist Michael Gallina. I fully expect to see Bulrush's (and our) Rob Connoley on that list before long.

Last July, eight (iirc) eG'ers and friends/SO's made our way to St Louis to eat at @gfron1's pioneering restaurant Bulrush, spend some time with Rob at the Tower Grove Farmers Market, and otherwise enjoy the city. You can read about it via a handy link in Chris Hennes's thread about his return visit to Bulrush. He also posted links to forums about starting the restaurant and about an eG trip there as part of last year's Chocolate Workshop. Ms. Alex and I decided we'd like to revisit the restaurant and the city this summer. Our schedules aren't as flexible as they were last summer, so rather than wait for the eG planning process, we went ahead and made our travel and lodging reservations. It'll be the last weekend in July, with a Saturday (the 25th) dinner at Bulrush. (The 25th also is Dog Day at the Farmers Market!) We hope that some eG'ers are ready, able, and willing to be there, too. Other dinners together are possible, including the highly regarded Vicia and Savage. There's also a great assortment of museums, a botanical garden, Forest Park, and the Cardinals (playing the Cubs that weekend). If logistics are the same as last year, we'll need a head count and reservation time decision by the third week of May. So if you're interested, or if you have any questions, please reply in this forum.

Here's the financial history behind the bankruptcy.

One can never have too many eggplant recipes. ;-} But seriously folks, I'm generally not a fan of massive compilations, but I give the Serious Eats author credit for listing the recipes, sorted by category, at the beginning of the article.

Just use the search engine of your choice for <key lime pie Brooklyn>

The website says he's not shipping until April 2020. And even then, I wonder if he'll ship to the US. 179°C = 354°F. Interesting. And £295 = $383. Even more interesting

I've make those *$$ egg bites with great success. I imagine you could follow the same recipe (I adjust the proportions a bit) and use these molds for rounds.

Article in the Washington Post

Last chance. Going to the library on Monday.

I didn't say you said that; I was just expressing my own opinion.

I wonder if that's what these mice were fighting over.

Valentine's Day in general is for suckers, but when one is in a relationship with a person much less cynical than oneself, one makes a nice dinner, at the very least. In her benevolence and understanding, Ms. Alex granted me permission to play pickleball on Friday night, so Saturday will probably be a seafood melange (lobster tail meat, Gulf shrimp, scallop) in a tarragon-butter sauce, pan-roasted Brussels sprouts, and oven-roasted potatoes. ETA: Sprouts will be finished with dill and Maldon salt. Potatoes will be seasoned with kosher salt, black pepper, garlic powder, Hungarian paprika, and piment d'Espelette. Wine will be a new-to-me chardonnay from Argentina..

Yes, I'd say too much butter. And correct, you don't need the spray, although I do use a round of parchment paper. King Arthur uses less sugar (confectioner's) and less butter. They also don't bake the crust before filling. (I actually chill my crust a bit before filling it.)

Bumping this as a reminder. One more week, at the most, and they'll be donated locally.

I've stared to winnow our collection by setting aside 50 books we haven't opened in a long while, or ones that are the least useful now and probably forever. Before donating them to our public library system or local community college's culinary program, I thought I'd see if any eG'ers would be interested in any (or all) of them. All I'd ask is that you pay the shipping cost (media mail rate to the U.S.) plus add a little something for us -- whatever you think is fair. Of course I'd prefer multiple books per address, so go for it! To avoid lots of trips to the P.O. (that's Post Office, not Parole Officer), I'll wait a week or two in order to hear from everyone who's interested. If you are, or if you have any questions, please reply via private message. Here's a list, alphabetized by title. If the inspiration strikes, I'll add some more. --------------------- A Return to Cooking, Eric Ripert and Michael Ruhlman Alfredo Viazzi’s Italian Cooking Anthony Bourdain's Les Halles Cookbook Bobby Flay's Bold American Food Chef, Interrupted, Melissa Clark Chez Panisse Cooking, Paul Bertoli with Alice Waters Chez Panisse Vegetables, Alice Waters Classical Southern Cooking, Damon Lee Fowler Cooking the Nouvelle Cuisine in America, Michele Urvater and David Liederman Country Inns and Back Roads Cookbook, Linda Glick Conway Dinner at the Authentic Café, Roger Hayot Every Night Italian, Giuliano Hazan Field of Greens, Annie Somerville French Chefs Cooking, Michael Buller Italian Family Cooking, Edward Giobbi Italian Slow and Savory, Joyce Goldstein Jose Pizarro's Spanish Flavors Kitchen Suppers, Alison Becker Hurt La Mia Cucina Toscana, Pino Luongo Living Vegetarian Cookbook, Paul Gayler Matthew Kenney's Mediterranean Cooking Mediterranean Cookery, Claudia Roden Northern Italian Cooking, Francesco Ghedini Off the Eaten Path, Bob Blumer Patrick O'Connell's Refined American Cuisine Quick and Easy Recipes from The New York Times, Mark Bittman Secrets of a Jewish Baker, George Greenstein Slow and Difficult Soups Spain and the World Table, The Culinary Institute of America Sweet Gratitude, Judith Sutton Techniques of Healthy Cooking, 2nd ed., The Culinary Institute of America The Arabian Delights Cookbook, Anne Marie Weiss-Armush The Art of Living According to Joe Beef, Frederic Marin et al. The Babbo Cookbook, Mario Batali The Best Recipes in the World, Mark Bittman The Complete Soy Cookbook, Paulette Mitchell The Dessert Bible, Christopher Kimball The Fearless Chef, Andy Husbands and Joe Yonan The French Laundry Cookbook, Thomas Keller The Indian Vegetarian, Neelam Batra The Italian Cooking Encyclopedia, Carla Capalbo et al. The Jewish-American Kitchen, Raymond Sokolov The Jewish Holiday Baker, Joan Nathan The Kitchen Sessions, Charlie Trotter The New York Times Passover Cookbook, Linda Amster, ed. The Paris Cookbook, Patricia Wells The Splendid Table's How to Eat Weekends, Lynne Rossetto Kasper Treme, Lolis Eric Elie Urban Italian, Andrew Carmellini and Gwen Hyman Vegetarian Times Complete Cookbook Workin' More Kitchen Sessions, Charlie Trotter

Kelsey, have you found the forum about this May's eG Chocolate and Confectionary Workshop?

Joe Yonan had a nice article about beans -- an excerpt from his soon-to-be released book, actually -- in the Washington Post yesterday, in which he gives a shout-out to RG.

Chicharrones, of course.

This is only peripherally related, but if he (or anyone else) should be in the vicinity of Ann Arbor, there's the Janice Bluestein Longone Culinary Archive.

There's Russ Cohen